Pepper-&-tomato soup
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Pepper-&-tomato soup
  Soups    Vegetarian  
Last updated 6/12/2012 12:50:21 AM. Recipe ID 11824. Report a problem with this recipe.
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      Title: Pepper-&-tomato soup
 Categories: Soups, Vegetarian
      Yield: 6 Servings
 
      1 ts Ground red chile (or more)
      3 tb Olive or sunflower seed oil
      2 md Red onions, thinly sliced
      2    Bay leaves
    1/8 ts Ground cloves
    1/4 ts Ground coriander
      5    Parsley sprigs; chopped
      4    Garlic cloves
           -- peeled & coarsely chopped
           Salt
      1 lb Red peppers or pimientos
           -- thinly sliced
    1/2 lb Chopped savoy -=OR=-
           -- Smooth-Skinned Cabbage
      6 c  Stock
      1 lb Very ripe tomatoes; peeled,
           -- seeded and chopped
           -- (juice reserved)
           Chopped cilantro
           -- for garnish
 
  Remove stems, Seeds & veins from chiles. Tear flesh into a few large
  pieces, cover with 1 cup water in small saucepan and bring to boil.
  Simmer 20 minutes, then puree in blender. Heat oil in pan and add
  onions, bay leaves, cloves, coriander, parsley and garlic. Cook over
  medium heat several minutes until onions have begun to soften, then
  add salt, peppers and cabbage. Stir to combine and coat vegetables
  with oil. Add 1/2 cup water or stock, cover pan and cook over low
  heat 10 minutes. When vegetables have wilted, stir in 1/4 cup pureed
  chiles or 1 to 2 teaspoons chile powder. Add tomatoes, their juice
  and remaining water or stock. Bring to boil, then reduce heat, cover
  and simmer very slowly 30 minutes. When finished cooking, remove bay
  leaves and puree soup until completely blended. Return it to pan and
  season with salt, if needed. Add more chile if desired. Serve soup
  with a sprinkling of chopped cilantro.
  
  Deborah Madison, "Prodigy Guest Chefs Cookbook"
 




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Recipe ID 11824 (Apr 03, 2005)

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